Paccheri with Eggplant and Nduja

Method

1. Cut the eggplant into small cubes, season with salt and pepper, and fry in olive oil until golden. Remove and set aside.
2. Finely chop the onion.
3. In the same pan, add a bit of olive oil and sauté the onion over low heat until translucent.
4. Add the basil leaves and stir briefly.
5. Add the cherry tomatoes (halved or quartered) and a pinch of salt. Cook over medium-high heat until they soften and release their juices.
6. Add the nduja and stir until it melts into the sauce.
7. Meanwhile, cook the paccheri in a large pot of salted boiling water until al dente. Reserve some pasta water.
8. Add a ladle of the reserved pasta water to the sauce to emulsify.
9. Drain the pasta and transfer it to the pan with the sauce. Toss to combine.
10. Return the fried eggplant to the pan and mix gently.
11. Remove from heat and stir in the grated parmesan cheese until creamy. Add more pasta water if needed.
12. Garnish with fresh basil leaves and serve immediately.